Boil the peas together with the medium-sized onion, thyme and laurel in 2 lt water for 40 minutes or until tender. Twenty minutes before removing from heat, add the potatoes. Place the finely chopped small onion in a salad bowl. Season it with salt and press it lightly with your hands. Add the rest of the ingredients and set aside to marinate until the peas are ready. Season the peas with salt 5 minutes before removing from heat. When they are ready, drain, remove the thyme and laurel and place them warm in the salad bowl. Stir and serve immediately. You can also serve them with pickled peppers, tamarind or other seasonal greens and marinated anchovies.
Recipe by Cultural Assosiation of Glyfada , Messinian Gastronomy Festival 2019